Chile Relleno Lasagna

This is the perfect recipe to use up some of the tasty-tasty roasted Hatch chilies that you have chilling in the freezer! If you do not happen to have any roasted, peeled and frozen Hatch chilies in the freezer, do not despair! Canned green chilies will work just as well and taste just as great (well, like 94.8% just as great!).

I am calling this recipe

“Chile Relleno Lasagna”

but in the interest of full disclosure I guess I should really have named it

Chile Relleno-Inspired Lasagna-Style Casserole

It is really fast, with simple ingredients, and is an easy and really tasty dinner. The eggs are light and fluffy, the roasted Hatch chilies are spicy and full of flavor, the cheese is stretchy, and the ground pork and potatoes make it a very filling dinner.

Enjoy some yum!

In case you missed it – go here to learn how to roast, peel and freeze fresh green chilies!

Chile Relleno Lasagna

Print Recipe

The eggs are light and fluffy, the roasted Hatch chilies are spicy and full of flavor, the cheese is stretchy, and the ground pork and potatoes make it a very filling dinner.

Slice flour tortillas into wide "noodle" shapes. Spray baking dish with non-stick cooking spray. A 9x13 pan works the best for this dish - you can use smaller, but it is a tight fit. Add a layer of tortilla "noodles" to bottom of pan (do not overlap them).

Top tortilla "noodles" with 1/2 of your pork and potato mixture and a little bit of grated cheese. Pour 1/3 of the egg mixture over the pork and potatoes mixture.

Repeat.

Add a final layer of tortilla "noodles", and pour remaining egg mixture over the top. Add all the leftover cheese. Sprinkle a bit more paprika on top.